Homemade Tortilla Chips with Guacamole and Salsa
This recipe is a guaranteed crowd-pleaser, ideal for parties, game nights, or just elevating a chill night in. Serve them as an appetizer, a snack, or as a side with your favorite Mexican dishes like tacos, enchiladas, or burrito bowls.
Equipment
- Baking sheet or deep fryer ( baking as a healthier alternative
- Large bowl
- Sharp knife
- Cutting board
- Mixing bowls for guacamole and salsas
- Parchment paper if baking
- Tongs or slotted spoon
- Blender or food processor optional for smoother salsas
Ingredients
For the Tortilla Chips:
- 12 small corn tortillas
- 2 tbsp vegetable oil or spray oil for baking
- 1 tsp salt
- ½ tsp chili powder or smoked paprika optional for extra flavor
For the Guacamole:
- 3 ripe avocados
- 1 small tomato finely chopped
- ¼ cup red onion finely chopped
- 1 tbsp lime juice
- 1 tbsp chopped fresh cilantro
- Salt and pepper to taste
Classic Tomato Salsa:
- 2 ripe tomatoes diced
- 1 small onion finely chopped
- 1 clove garlic minced
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1 small jalapeño seeded and finely chopped
- Salt to taste
Mango Salsa:
- 1 ripe mango diced
- ¼ red bell pepper finely chopped
- 1 tbsp red onion finely chopped
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- Pinch of salt
Roasted Corn Salsa:
- 1 cup corn kernels fresh or thawed frozen
- ¼ cup red onion diced
- ½ red bell pepper diced
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- Salt and pepper to taste
Instructions
- Prep the Chips:Cut each corn tortilla into 6-12 wedges (like pizza slices). Preheat oven to 375°F (190°C) or heat oil in a deep pan to 350°F (175°C) if frying.
- Bake or Fry the Chips:To Bake: Arrange tortilla wedges on a baking sheet lined with parchment. Brush lightly with oil, sprinkle with salt (and optional spices), and bake for 12–15 minutes, flipping halfway, until golden and crisp.To Fry: Fry tortilla wedges in small batches for 2–3 minutes until golden brown. Drain on paper towels and sprinkle with salt.
- Make the Guacamole:Scoop avocado into a bowl and mash with a fork. Mix in tomato, onion, lime juice, cilantro, salt, and pepper. Adjust to taste.
- Prepare the Salsas:Classic Tomato Salsa: Mix all ingredients in a bowl. Let sit for 10 minutes for flavors to meld.Mango Salsa: Combine all mango salsa ingredients in a small bowl.Roasted Corn Salsa: Lightly char corn in a dry skillet over medium-high heat. Combine with other ingredients and mix well.
- Serve:Arrange chips on a platter with guacamole and the three salsas in small bowls. Garnish with extra cilantro or lime wedges if desired.
Video
Notes
| Nutrient | Amount per Serving (140g) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 34 g |
| Protein | 5 g |
| Fat | 20 g |
| Saturated Fat | 3 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 10 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 220 mg |
| Potassium | 510 mg |
| Fiber | 6 g |
| Sugar | 6 g |
| Vitamin A | 620 IU |
| Vitamin C | 16 mg |
| Calcium | 40 mg |
| Iron | 1.5 mg |
- Use day-old tortillas for better crisping, especially when baking.
- For extra-crispy chips, ensure oil is hot enough before frying or fully preheat oven.
- Let the salsas sit for 10–15 minutes before serving to enhance their flavors.
- Add diced avocado to the mango salsa for a tropical twist.
- Want spicier salsa? Leave the jalapeño seeds in, or add a splash of hot sauce.